Spanish Gazpacho Recipe

There’s a bounty of vegetables in this tantalizing chilled soup, submitted by Dave Schmitt of Hartland, Wisconsin. Its refreshing flavor makes it an ideal addition to summer luncheons or light suppers.

Nutritional Facts

Directions

In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving.Yield: 12 servings (3 quarts).

Originally published as Spanish Gazpacho in Taste of Home
June/July 2006, p23